Wan, Z., Wang, Y., Shi, X., Hu, W., Zhao, Y., Liu, X., . . . Jiang, X. Rheological Properties of Dysphagia Food Purees Prepared according to IDDSI Framework. Taylor & Francis Group.
Chicago Style (17th ed.) CitationWan, Zheng, et al. Rheological Properties of Dysphagia Food Purees Prepared According to IDDSI Framework. Taylor & Francis Group.
MLA (9th ed.) CitationWan, Zheng, et al. Rheological Properties of Dysphagia Food Purees Prepared According to IDDSI Framework. Taylor & Francis Group.
Warning: These citations may not always be 100% accurate.